Mindful Sodexo 
Garden vegetable omelet & mozzarella cheese sandwich in a whole grain flatbread
Nutrition Facts:
Calories: 240, Carbs: 26g, Protein: 17g, Fat: 7g, Sat. Fat: 2.5g, Sodium: 520mg, Fiber: 3g
Prep Time: 10 to 15 minutes Cook time: 10 to 15 minutes Yield: 4 servings; 1 sandwich per serving Difficulty level: Easy
Veggie & Cheese Frittata Sandwich
Ingredients
Prepare
Veggie & Cheese Frittata Sandwich
- 2 teaspoons chopped parsley
- 2 teaspoons chopped oregano
- 1/2 cup zucchini, shredded and squeezed dry
- 1/2 cup yellow squash, shredded and squeezed dry
- 1/2 cup shredded carrots
- 4 teaspoons sliced green onion
- 2 cups cholesterol-free liquid egg substitute
- 1/8 teaspoon ground black pepper
- 1/2 cup part skim mozzarella cheese
- 4 (6-inch) warmed whole grain flatbreads
- 1. In a medium bowl, combine the parsley, oregano, zucchini, squash, carrots and green onions.
- 2. Heat a large skillet over medium heat and coat it with nonstick pan spray. Place one fourth of the vegetable mix (about 1/3 cup) into the hot skillet and cook for 20 to 30 seconds until the vegetables are just tender. Evenly coat the vegetables with 1/2 cup liquid egg substitute. Cook for 1 minute over medium heat until the edges are set. Carefully flip the omelet and cook for an additional minute until the eggs are firm.
- 3. Place 2 tablespoons of shredded cheese on a warmed flatbread. Fold the cooked omelet in half and place it on top of the cheese. Fold the flatbread in half to form a sandwich.
- 4. Repeat steps 1 to 3 for the remaining omelets and flatbreads. Cut each flatbread in half and enjoy immediately!
Chef Tips:
- You can make these quick and easy flatbreads up to a day ahead of time and keep them wrapped in the refrigerator for an on-the-go breakfast or lunch!
